Maple Goat Cheese Tarts with Sautéed Mushrooms

Crust

• 1/2 cup melted butter
• 1 cup breadcrumbs
• 2 tablespoons maple sugar

Filling

• 2 eggs
• 2 cups fresh goat cheese
• 1 cup sour cream
• 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
• 1 tablespoon flour
• 1/2 cup 15% cream

Mushroom Sauté

• 3 tablespoons olive oil
• 4 cups wild mushrooms, sliced
• Salt and pepper, to taste
• 3 tablespoons rosemary, chopped

1. Preheat oven to 180 °C (350 °F).
2. In a non-stick pan, mix all the ingredients for the crispy topping and brown for 2 minutes or until golden amber in color. Remove from the pan and let cool in a bowl.
3. In a food processor, blend all the filling ingredients.
4. Divide into small jars, then place on a cookie sheet and bake for 30 minutes.
5. Allow to cool to room temperature before refrigerating for 24 hours.
6. In a large frying pan, heat olive oil and sauté the mushrooms for 4 minutes. Season and spread on top of the cheese tarts.